Asian Fish Soup

The delicate flavours of Asian spices work incredibly well with fish, and this fish soup makes a lovely starter or light meal.

Cook

mins
Difficulty
Prep

mins
serves

1 bunch pak choi
1.5 l water
1 Knorr fish stock pot
1 tbsp fresh ginger cut into thin strips
1 tbsp light soy sauce
400 g firm white fish cut into slices
75 g oyster mushroom roughly chopped
1 tsp sesame oil
200 g fresh beansprouts
2 tbsps spring onion sliced

NUTRITIONAL INFORMATION

Amount per serving

Protein (g)

3.0g

Energy (kJ)

161kJ

Energy (kcal)

38kcal

Carbohydrate incl. fibre (g)

5.1g

Carbohydrate excl. fibre (g)

3.5g

Sugar (g)

2.6g

Fibre (g)

1.6g

Fat (g)

1.4g

Saturated fat (g)

0.2g

Unsaturated fat (g)

1.0g

Monounsaturated fat (g)

0.5g

Polyunsaturated fat (g)

0.6g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

305mg

Salt (g)

0.76g

Vitamin A (IU)

737IU

Vitamin C (mg)

14.2mg

Calcium (mg)

40mg

Iron (mg)

0.98mg

Potassium (mg)

214mg

Total

12.0g

646kJ

154kcal

20.4g

14.0g

10.4g

6.3g

5.5g

0.8g

4.1g

1.9g

2.2g

0.0g

0mg

1221mg

3.04g

2947IU

56.7mg

159mg

3.90mg

854mg

Looking for something?

Asian Fish Soup

WHAT YOU'LL NEED

NUTRITIONAL INFORMATION